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Started By
Message
Stopped by Dons in Scott
Posted on 3/20/19 at 3:22 pm
Posted on 3/20/19 at 3:22 pm
I stopped by Don's Specialty Meats yesterday on my way home to Mississippi from San Antonio. I got some boudin, smoked boudin, and sausage stuffed pork chops.
Has anyone tried to sous vide boudin ? Seems like that would work, then put under the broiler for a few seconds to crisp the skin.
I was also wondering about cooking the stuffed pork chops in the sous vide. I am a little concerned about the sausage stuffing being cooked to a safe temperature, while not drying out the pork chop. I don't know if 140 F is high enough for the sausage stuffing.
Any suggestions of comments on either?
Thanks
Has anyone tried to sous vide boudin ? Seems like that would work, then put under the broiler for a few seconds to crisp the skin.
I was also wondering about cooking the stuffed pork chops in the sous vide. I am a little concerned about the sausage stuffing being cooked to a safe temperature, while not drying out the pork chop. I don't know if 140 F is high enough for the sausage stuffing.
Any suggestions of comments on either?
Thanks
13
Posted on 3/20/19 at 3:24 pm to skipreid
Boudin is already cooked when you buy it. You simply need to reheat it. I'm not sure what you think sous-vide would accomplish, besides perhaps turning the interior into a complete mush as the rice dissolves into starch soup.
Posted on 3/20/19 at 3:24 pm to skipreid
For the boudin, just steam it, grill it, microwave it, boil it, etc. It's already cooked WAY past sous vide temperatures before it's stuffed in the casing. All you're trying to do is reheat it and/or crisp the casing if you like that.
Can't help you on the pork chops.
Can't help you on the pork chops.
This post was edited on 3/20/19 at 3:27 pm
Posted on 3/20/19 at 3:25 pm to hungryone
The boudin would probly even seep through the holes in a Saltine! 
Posted on 3/20/19 at 3:27 pm to hungryone
quote:Not true always
Boudin is already cooked when you buy it.
Smoked boudin is already cooked. Non-smoked Boudin is not necessarily cooked. Not all places though will sell boudin where the meat is not cooked before being put into the casing though. Not sure if Don's does or not. I doubt they do. Most louisiana places will boil the meat used for traditional non-smoked boudin
This post was edited on 3/20/19 at 3:33 pm
Posted on 3/20/19 at 3:31 pm to lsupride87
BIIIGGG edit! 
You in politics?
You in politics?
This post was edited on 3/20/19 at 3:35 pm
Posted on 3/20/19 at 3:34 pm to Ole Geauxt
quote:Trying to add clarity so it isnt a pissing match
BIIIGGG edit!
Smoked boudin-clearly smoked
Traditional boudin-meat is boiled before being put into the casing.
Uncooked boudin-meat itself was not even boiled or anything. Very rare and only seen a few times myself
This post was edited on 3/20/19 at 3:36 pm
Posted on 3/20/19 at 3:36 pm to Ole Geauxt
quote:Are you with your edit?
You in politics?
I noticed my post could be interpreted wrong. So before a single person responded I edited my post. Why the hell is that an issue for you?
This post was edited on 3/20/19 at 3:37 pm
Posted on 3/20/19 at 3:36 pm to skipreid
I guess I don't see the point of sous vide for boudin. What would be the purpose of heating it that way?
Posted on 3/20/19 at 3:37 pm to Gris Gris
quote:Im not exactly sure why people sous vide alot of things they do
I guess I don't see the point of sous vide for boudin. What would be the purpose of heating it that way?
But this would be very odd
Posted on 3/20/19 at 3:38 pm to lsupride87
No, it was very clear in what you said. It was also very clear that you didn’t know wth you were talking about and finally had an ‘oh shite’ moment and changed everything..
Carry on.
Carry on.
Posted on 3/20/19 at 3:39 pm to Ole Geauxt
quote:So before a single person said a single thing to me I had an "oh shite" moment, similar to a politician?
No, it was very clear in what you said. It was also very clear that you didn’t know wth you were talking about and finally had an ‘oh shite’ moment and changed everything..
Maybe I edited to add clarity, same as how you edited your post
Posted on 3/20/19 at 3:42 pm to lsupride87
I saved your original post. I’m not going to repost it,, but you might stop, it shows how you changed EVERYTHING, including the 1st line to hungryone.
Anyway, have a great day.
Anyway, have a great day.
Posted on 3/20/19 at 3:43 pm to lsupride87
oops
This post was edited on 3/20/19 at 3:44 pm
Posted on 3/20/19 at 3:45 pm to Ole Geauxt
quote:I will post it for you
I saved your original post. I’m not going to repost it,, but you might stop, it shows how you changed EVERYTHING, including the 1st line to hungryone.
quote:
Not true
Smoked boudin-always cooked
Uncooked boudin-raw
Isnt that what the just of it was? And I read it, and I said, 1. that could be misinterpreted by hungyone thinking I am trying to be a dick to him
2. It could be misinterpreted saying all non-smoked boudin contains actual raw pork
Once again, I edited before a single response. I wasnt trying to fool anyone or trick anyone with an edit after they responded to me
Your are being very odd with this
Posted on 3/20/19 at 3:46 pm to skipreid
no ribeye sausage?
Posted on 3/20/19 at 3:46 pm to Ole Geauxt
quote:See, you see how you edited after a response? I didnt do that
oops
Posted on 3/20/19 at 3:47 pm to Ole Geauxt
Oh heck, what did I miss?
Posted on 3/20/19 at 3:48 pm to Gris Gris
quote:I posted everything in my post above
Oh heck, what did I miss?
Posted on 3/20/19 at 3:49 pm to Gris Gris
Sous vide can be used to reheat meats such as a nice brisket. It keeps it very moist. It would do the same with the boudin. Instead of blowing it up in the microwave, it would be much closer to the original product in the sous vide. It would be just like steaming or boiling, except it wouldn't touch water. It's just a different method of doing the same thing.
I am very interested in any help with the temp safety of the sausage stuffing vs the pork chop temp.
I am very interested in any help with the temp safety of the sausage stuffing vs the pork chop temp.
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